Latest news with #Louisianan
American Press
21-05-2025
- General
- American Press
Daniel 'Danny' Kingston Johnson
Daniel Kingston Johnson, affectionately known as Danny, passed away peacefully on April 30, 2025, in Pensacola, Fla., at the age of 64. Born on May 25, 1960, in Lake Charles, La. A proud graduate of St. Louis High School, Danny went on to earn his bachelor's degree from Tulane University, where he was a proud member of Kappa Sigma fraternity. He later settled in Pensacola, where he built successful businesses as the owner of Dixie Health of Pensacola, Inc. dba Smoothie King. Danny married the love of his life, Apryle Johnson, on Jan. 11, 2002. He was a devoted father to Jeremy Johnson (Cierra Urso) and Isabella Johnson, and while never seeing him in person, loved his grandson, James Urso. He also spoiled and had fun with his new furbabies, Bijoux and Liloux. He loved grilling the perfect steak, savoring a good cigar, sipping fine wine, and passionately discussing politics, especially while watching Fox News. He was an opinionated Republican, a faithful Catholic, and a straight shooter with a sharp wit and a warm heart. A proud Louisianan at heart, he remained a member of Our Lady Queen of Heaven Catholic Church before relocating to Florida, where he worshipped at St. Paul Catholic Church in Pensacola. He is survived by his wife, Apryle; his children, Jeremy (Cierra) and Isabella; his grandson, James; his sister, Cassie Watson; and his wide circle of in-laws and extended family, Harley Shuff, Richard LeFranc, Josh (Erica) LeFranc, Ricky LeFranc, Kimberley Shuff (Natalie McCauley), Stacie Shuff (John Hymel), Jenny (Charles) Elbert, and Zoie LeFranc. He is also survived by his cherished 'framily,' Laura Darbonne (Marciano), and numerous nieces and nephews, whom he loved dearly; Maegan Burrage (Brad), Marissa Terry (Jesse), Landon Watson, Saije Shuff, Deven Shuff, Zoe Perkins, Emmalee Granger, Lanie LeFranc, Joshua LeFranc, Kaleb Belton, Noah LeFranc, Kynlee Hawkins, Slade Hawkins, Indie Shuff, Venise Shuff, and Ahna Traske. Danny was preceded in death by his parents, Dixie and Al Johnson, his mother-in-law, Connie Shuff, and his dearly loved pup, Olivia. His favorite movies were Battleship and Guardians of the Galaxy, and no song got him going like AC/DC's Thunderstruck or Jimmy Buffett's Volcano. He lived his life unapologetically and with passion. His heart was as big as his opinions, and his love for his family was boundless. He will be deeply missed and forever remembered by all who had the honor of knowing him. Family to celebrate his life on what would have been his 65th birthday in the chapel of Johnson Funeral Home, Sunday, May 25, 2025 at 3 p.m. Visitation to be held Sunday, May 25, 2025 beginning 1 p.m. until 2:30 p.m., with a Rosary to be prayed at 2:30 p.m. We invite you share a fond memory or sentiment of condolence on our website
Yahoo
16-05-2025
- Politics
- Yahoo
Senators sound off as Supreme Court hears case on nationwide injunctions
With the Supreme Court hearing its first case Thursday relating to nationwide injunctions – federal district court judges issuing rulings that affect the entire country – several proponents of a plan to end the practice are speaking out. Senate Judiciary Committee member John Kennedy, R-La., said it appears to be a case of the "tail wag[ging] the dog," in that it is the judiciary's job to adjudicate the law, not create it. "When Congress makes a law, the federal judges are supposed to follow it. When the president exercises his power under Article II, judges are supposed to follow it, so long as it's lawful," Kennedy said. "They can't just overturn it because they don't agree with it, and that's what a lot of these federal judges are doing." Sen John Kennedy: Why Scotus Should Seize Opportunity To Eliminate Universal Injunctions In a Fox News Opinion piece this week, Kennedy noted "universal injunctions" have been around since the 1960s, when judges began enjoining the government from enforcing certain policies against "anyone, anywhere" – adding they let a judge say "sayonara" to laws, regulations or even whims of a president they don't like. Read On The Fox News App Kennedy noted that there have only been 27 such injunctions from JFK through Y2K. A review showed none was lodged against Presidents George H.W. Bush or Bill Clinton – but began to creep in during the George W. Bush and Barack Obama administrations. With nearly 100 rulings against President Donald Trump in his one-and-an-eighth terms, Kennedy said some judges seem to want to "rewrite the Constitution every other Thursday, to advance some social or economic agenda that they can't get by the voters: But the law is the law." "And a universal injunction was created out of whole cloth. There's no statutory basis for a universal injunction," the Louisianan said, echoing the analysis in his op-ed. Given his penchant for often colorful and probing questions of judiciary appointees, Kennedy was also asked how an unfavorable ruling from the Supreme Court could affect nominee choices and further politicize the process. "All the nominees in front of us are going to be asked about universal injunctions, I can tell you. And if they try to dodge and bob and weave and run like a hound on the treeline, when it's my turn to question them I'm not going to let them. I'm not asking how they would rule in a particular case, but I want to know what they think the legal basis is for a universal injunction, because there is none: I want to hear what they had to say." Sen. Tommy Tuberville – who joined Kennedy and others in supporting Iowa Sen. Charles Grassley's Judicial Relief Clarification Act (JCRA) to end the practice – said such "woke" judges should consider retiring their robes. Senator Warns Of 'Unconstitutional Overreach' Ahead Of Scotus Showdown "President Trump campaigned on a promise to deport dangerous criminals and won in a landslide. In just four months, he has already delivered the most secure border in American history," Tuberville told Fox News Digital. "Unfortunately, we have radical left judges who are allowing their personal beliefs to supersede the will of 77 million Americans who voted for President Trump and his agenda," the former Auburn football legend added. "If a judge wants to make political decisions, they should run for office. Otherwise, they should focus on upholding the Constitution and enforcing the law." Sen. John Cornyn, R-Texas, also said he supports the JCRA, calling nationwide injunctions "a real problem." "[A] single federal judge can essentially stop a popularly elected president dead in his tracks by a temporary restraining order, which doesn't just deal with the parties in front of the judge, but literally the whole nation." "If the Supreme Court doesn't do it in the context of this birthright citizenship case, then Congress needs to continue to pursue this via Senator Grassley's bill and other means." While the case argued Thursday involves an injunction with regard to the interpretation of birthright citizenship in the law, Cornyn said that the court will determine the scope of that particular order, but that the idea of nationwide injunctions is being abused. For his part, Grassley previously told Fox News Digital that such injunctions "are an unconstitutional abuse of judicial power."Original article source: Senators sound off as Supreme Court hears case on nationwide injunctions
Forbes
25-03-2025
- Business
- Forbes
Industrial Only Electricity Deregulation Will Be A Disaster For All Louisianans
The best way to avoid a tariff is to produce steel in the U.S. This picture taken on February 13, ... More 2025 shows the main gate of a factory of South Korea's steelmaker Hyundai Steel in Pohang. (Photo by Jung Yeon-je / AFP) / TO GO WITH AFP STORY Skorea-US-trade-tariffs-steel / REPORTAGE BY Claire LEE (Photo by JUNG YEON-JE/AFP via Getty Images) Louisiana finds itself at the epicenter of economic development in the Gulf South with two recent mega-projects announced—Meta and Hyundai Steel. At the same time, the LPSC is considering two proposals to 'deregulate' or 'restructure' how power is provided. One proposal is 'full deregulation' that would allow every utility customer in Louisiana to shop around for their electrical supply, and the second is 'partial deregulation' which would only allow the large industrial customers to shop for power supply. Full deregulation has been tried across the nation, and in nearly every fully deregulated state, customers pay higher electricity rates than those living in regulated states. This is because in regulated states, state agencies like the LPSC can ensure rates are fair and stable, and that utilities build enough power generation to meet every contingency. There is less known about this style of proposed partial deregulation, and only a few states, such as Nevada and Michigan, have gone down that road. Now, rumor has it, the casinos in Nevada who pushed for partial deregulation are looking to end that failed experiment because it has not reduced their electricity costs. In Michigan, the public service commission is fighting to restore resource adequacy after partial deregulation resulted in reliability issues and cost shifts to regulated customers when the unregulated energy providers failed to procure regional capacity. What would a partial deregulation in Louisiana mean? Increased prices and reduced reliability for all consumers. And it would create an administrative headache for the LPSC that is larger than they can imagine. The Commissioners just need to look around at how well 'deregulation' has worked for other states. Interestingly, the biggest push for partial deregulation is not being led by the industrial customers like the petrochemical plants operating along the Mississippi River, but rather, by the energy companies that, through partial deregulation, would be allowed to build the power generation that those large industrial customers or data centers would otherwise purchase from regulated utilities. Amplify Louisiana, the lobbying group of those energy companies hoping to build those facilities, says: 'The LPSC should welcome partnerships with private investment to benefit ratepayers. In fact, some of the largest independent power producers in the U.S. are willing to invest in Louisiana and work with the industrials to serve those needs.' The first question to be answered, what does this mean for the average Louisianan? The electricity charged to average consumers will not be based on the cost-savings realized by the industrial users with bespoke power plants. By contrast, the Amplify members developers will do very well. The industrial companies may also think that by bringing generators inside their fences or buying from an independent power producer that they can save money by not paying the usual cost per kilowatt-hour to maintain transmission lines, distribution wires, and the upkeep for the current portfolio of generators. Except these industrial plants want to keep the wires and state's generators as a backup that is subsidized and paid for by all the other consumers. How is that fair? Electricity infrastructure across the country, including in Louisiana, has needed to be renewed, and upgraded for many years—just like our roadways, water, and sewer services. Removing Louisiana's industrial base from the customer base will disproportionately place the financial burden of maintaining grid reliability on residential and small business customers, and an electricity grid is only as strong as its weakest link. There will be a greater likelihood of a broader grid failure. More importantly, deregulation will not be a win-win for the industrial customers. Without adequate onsite backup generation equal to what is necessary to run their plants, they will rely upon a weakened grid during their regular maintenance of onsite power plants. If Louisiana adopts a Texas-like deregulation scheme, the industrials could pay as much as 40-times average electricity rates to buy electricity during peak demand—a price spike that will extend across the state. By weakening the larger public grid for their own corporate benefit, the industrials will needlessly endanger the property and lives of their own families and communities. It is a matter of public safety, and with Louisiana's position in the America's energy supply chain, it is a matter of national security. Finally, since the advent of deregulation, there has been an explosion of 'new products' that seek to give an incentive here or an incentive there with each designed to tweak the regulated market into something resembling what a competitive market provides. That is, the regulators are trying to replicate what a buyer and seller commit to do: a transaction with positive economics and accountability. But deregulation or restructuring has been a disaster across the nation from conservative states to the most liberal like California. In Texas, the agency that manages the electric supply, called ERCOT, has market rules that encompass 2,125 pages and are tweaked almost constantly. To be clear, despite all this bureaucratic oversight, ERCOT has failed miserably killing hundreds during the February 2021 winter freeze and costing the state more than $100 billion in economic losses. Adding insult to injury, the Texas legislature approved billions of dollars in bailouts to the electric utilities that consumers will be paying off over years. In 2023 alone, Texas overcharged consumers $12 billion, and the grid is still not fixed. The LSPC is not equipped to manage such an unwieldy beast and should not consider allowing this money grab to occur. In Louisiana, 'partial deregulation' should be a non-starter.
Yahoo
23-03-2025
- Yahoo
Discover 5 of Louisiana's most iconic dishes
Being so uniquely Louisianan, the world-class dishes created in this Southern state are nearly impossible to define simply as American. The cuisine here reflects a varied tapestry of cultures, with the influence of France, Spain, West Africa, the Caribbean, Germany, Italy and Native Americans woven into its distinct recipes. In the west, you have Cajun country, an area populated by Acadians originally from French-speaking Canada. In the north, Southern-style home cooking is the order of the day. Then, there's the Creole influence in the lively city of New Orleans. Wherever you head, many dishes are dominated by a slow-cooked roux, and the 'holy trinity', a mixture of onions, peppers and celery — Louisiana's answer to the mirepoix (a base of diced vegetables). Discover this and much more of the Bayou State's cuisine at its absolute best by sampling five of its standout dishes. Gumbo is Louisiana encapsulated in a single dish, a cultural melting pot in which Gallic, Spanish, Choctaw, West African, Caribbean and Southern culinary traditions collide. The most familiar gumbos are made with seafood as well as chicken and sausage, but, in reality, recipes vary across the state. When it comes to preparing the dish, a few points of contention exist. Some people use tomatoes in their recipe, whereas others consider that sacrilege. Some gumbos are thickened with okra, and others use filé (a spicy herb seasoning). Then, there are chefs who swear by a dark chocolate-coloured roux versus those who favour a lighter colour. Depending on where you're visiting, gumbo may be a dressed-up soup with shrimp, sausage, crab and tomato (like in Creole-influenced New Orleans) or a heartier, gravy-thick stew made with game birds, seafood and certainly no tomato (found in the Cajun Acadiana region). Nobody agrees about the one true way to cook this dish, but every Louisianan will agree that a piping hot bowl of gumbo is one of life's most cherished pleasures. Where to try it: Rachel's Cafe in Lafayette serves up delectable Cajun-style gumbo. In New Orleans, for haute renditions of the dish, head to institutions like Pêche and Commander's Palace. The twangy Deep South cousin to its ancestors, Spanish paella and West African jollof rice, jambalaya is a hearty, comforting combination of thick and creamy rice stewed with meat, seafood and vegetables. It's a dish that's often cooked in massive proportions for celebrations and communal gatherings. Like many of the state's signature foods, views on what constitutes a proper jambalaya depend on where you're from, as there are hundreds of variations, with home cooks liable to voraciously defend their own preferred method. Cajun jambalaya is known for its bold, spicy flavour with no tomatoes. The New Orleans 'red jambalaya', on the other hand, includes tomatoes and is primarily found in and around the city. Almost every iteration, though, will begin with a golden brown roux and the holy trinity, and, for most people, hot sauce is also a necessity. Where to try it: The Jambalaya Shoppe in Baton Rouge serves up solid, spicy Cajun renditions of the dish. There's also Evangeline in New Orleans, Marilynn's Place in Shreveport and Johnson's Boucanière in Lafayette. The UK has the toastie. In Vietnam, it's the bánh mì. In Louisiana, the po' boy reigns supreme. Essentially a sandwich of infinite possibilities, the po' boy is a New Orleans original, created in 1929 by two deli-owning brothers. To feed picketing streetcar workers, the brothers would fill up baguettes with pot-roast scraps. 'Here comes another poor boy', the picketers would say to the chefs when requesting a sandwich. 'Poor boy' was shortened to 'po' boy', and it's stuck ever since. Nowadays, the most popular variations of the sandwich (almost all require a crunchy baguette, lettuce, tomato, pickles and mayo) feature fried shrimp, oysters, roast beef or catfish. There are, of course, more eclectic versions containing alligator, or boudin (a type of sausage), which should also be on your culinary checklist. Where to try it: Olde Tyme Grocery in Lafayette is an old-school, no-frills, counter-service deli dishing out some of the best po' boys around. In New Orleans, both Parkway Bakery and Domicile's Po' Boy are local institutions, the former specialising in a roast beef po' boy and the latter a shrimp variation. They say that Cajun food without crawfish (crayfish) is like French food without butter, and there's arguably no better way to consume the beloved crustacean than in crawfish étouffée (meaning 'smothered' in French). The creamy stew consists of a buttery rich seafood broth, enriched with spicy, cayenne-infused seasonings, the holy trinity and succulent crawfish tails — all of which is served over rice. This dish celebrates the flavours hiding within the state's fruitful waterways. You'll find the best iterations during crawfish season (from February to mid-May) and along the Bayou Country Crawfish Trail. Where to try it: In New Orleans, test out the old-school Cajun kitchen at The Bon Ton Cafe. Or head to Boudreau & Thibodeau's Cajun Cookin', a homely joint in Houma. Monday night in Louisiana means one thing — red beans and rice for dinner. The dish has been a staple across the state for centuries; legend has it that its popularity derives more from necessity than culinary tradition. Historically, Louisianians would cook up a ham on Sunday nights. Monday was typically laundry day, so, amid the washing, home cooks would reuse the ham bone and slow-cook it in red beans along with the holy trinity, cayenne and leftover bits of ham and sausage. The consistency of the resulting red beans is that of a creamy soup (with soft bean chunks), and it's served atop white rice. Today, the beloved comfort food has made its way beyond the back burner at home and into the state's most famous kitchens. Where to try it: This dish is the Monday special at Lil' Dizzys in New Orleans. The beans are simmered all day and you can incorporate smoked sausage, a tender pork chop or Cajun-fried chicken. This paid content article was created for Explore Louisiana. It does not necessarily reflect the views of National Geographic, National Geographic Traveller (UK) or their editorial staffs. To subscribe to National Geographic Traveller (UK) click here. (Available in select countries only).
National Geographic
23-03-2025
- National Geographic
Discover 5 of Louisiana's most iconic dishes
Being so uniquely Louisianan, the world-class dishes created in this Southern state are nearly impossible to define simply as American. The cuisine here reflects a varied tapestry of cultures, with the influence of France, Spain, West Africa, the Caribbean, Germany, Italy and Native Americans woven into its distinct recipes. In the west, you have Cajun country, an area populated by Acadians originally from French-speaking Canada. In the north, Southern-style home cooking is the order of the day. Then, there's the Creole influence in the lively city of New Orleans. Wherever you head, many dishes are dominated by a slow-cooked roux, and the 'holy trinity', a mixture of onions, peppers and celery — Louisiana's answer to the mirepoix (a base of diced vegetables). Discover this and much more of the Bayou State's cuisine at its absolute best by sampling five of its standout dishes. Travel on one of Louisiana's historic red streetcars as you weave between restaurants in New Orleans' French Quarter. Photograph by Explore Louisiana 1. Gumbo Gumbo is Louisiana encapsulated in a single dish, a cultural melting pot in which Gallic, Spanish, Choctaw, West African, Caribbean and Southern culinary traditions collide. The most familiar gumbos are made with seafood as well as chicken and sausage, but, in reality, recipes vary across the state. When it comes to preparing the dish, a few points of contention exist. Some people use tomatoes in their recipe, whereas others consider that sacrilege. Some gumbos are thickened with okra, and others use filé (a spicy herb seasoning). Then, there are chefs who swear by a dark chocolate-coloured roux versus those who favour a lighter colour. Depending on where you're visiting, gumbo may be a dressed-up soup with shrimp, sausage, crab and tomato (like in Creole-influenced New Orleans) or a heartier, gravy-thick stew made with game birds, seafood and certainly no tomato (found in the Cajun Acadiana region). Nobody agrees about the one true way to cook this dish, but every Louisianan will agree that a piping hot bowl of gumbo is one of life's most cherished pleasures. Where to try it: Rachel's Cafe in Lafayette serves up delectable Cajun-style gumbo. In New Orleans, for haute renditions of the dish, head to institutions like Pêche and Commander's Palace. Gumbo is perhaps the state's most iconic dish, with the seafood version one of the most popular varieties. Photograph by Explore Louisiana 2. Jambalaya The twangy Deep South cousin to its ancestors, Spanish paella and West African jollof rice, jambalaya is a hearty, comforting combination of thick and creamy rice stewed with meat, seafood and vegetables. It's a dish that's often cooked in massive proportions for celebrations and communal gatherings. Like many of the state's signature foods, views on what constitutes a proper jambalaya depend on where you're from, as there are hundreds of variations, with home cooks liable to voraciously defend their own preferred method. Cajun jambalaya is known for its bold, spicy flavour with no tomatoes. The New Orleans 'red jambalaya', on the other hand, includes tomatoes and is primarily found in and around the city. Almost every iteration, though, will begin with a golden brown roux and the holy trinity, and, for most people, hot sauce is also a necessity. Where to try it: The Jambalaya Shoppe in Baton Rouge serves up solid, spicy Cajun renditions of the dish. There's also Evangeline in New Orleans, Marilynn's Place in Shreveport and Johnson's Boucanière in Lafayette. Jambalaya is a comforting rice dish combined with fish, meat or vegetables — often compared to a Spanish paella. Photograph by Explore Louisiana 3. Po' boy The UK has the toastie. In Vietnam, it's the bánh mì. In Louisiana, the po' boy reigns supreme. Essentially a sandwich of infinite possibilities, the po' boy is a New Orleans original, created in 1929 by two deli-owning brothers. To feed picketing streetcar workers, the brothers would fill up baguettes with pot-roast scraps. 'Here comes another poor boy', the picketers would say to the chefs when requesting a sandwich. 'Poor boy' was shortened to 'po' boy', and it's stuck ever since. Nowadays, the most popular variations of the sandwich (almost all require a crunchy baguette, lettuce, tomato, pickles and mayo) feature fried shrimp, oysters, roast beef or catfish. There are, of course, more eclectic versions containing alligator, or boudin (a type of sausage), which should also be on your culinary checklist. Where to try it: Olde Tyme Grocery in Lafayette is an old-school, no-frills, counter-service deli dishing out some of the best po' boys around. In New Orleans, both Parkway Bakery and Domicile's Po' Boy are local institutions, the former specialising in a roast beef po' boy and the latter a shrimp variation. 3. Crawfish étouffée They say that Cajun food without crawfish (crayfish) is like French food without butter, and there's arguably no better way to consume the beloved crustacean than in crawfish étouffée (meaning 'smothered' in French). The creamy stew consists of a buttery rich seafood broth, enriched with spicy, cayenne-infused seasonings, the holy trinity and succulent crawfish tails — all of which is served over rice. This dish celebrates the flavours hiding within the state's fruitful waterways. You'll find the best iterations during crawfish season (from February to mid-May) and along the Bayou Country Crawfish Trail. Where to try it: In New Orleans, test out the old-school Cajun kitchen at The Bon Ton Cafe. Or head to Boudreau & Thibodeau's Cajun Cookin', a homely joint in Houma. 4. Red beans and rice Monday night in Louisiana means one thing — red beans and rice for dinner. The dish has been a staple across the state for centuries; legend has it that its popularity derives more from necessity than culinary tradition. Historically, Louisianians would cook up a ham on Sunday nights. Monday was typically laundry day, so, amid the washing, home cooks would reuse the ham bone and slow-cook it in red beans along with the holy trinity, cayenne and leftover bits of ham and sausage. The consistency of the resulting red beans is that of a creamy soup (with soft bean chunks), and it's served atop white rice. Today, the beloved comfort food has made its way beyond the back burner at home and into the state's most famous kitchens. Where to try it: This dish is the Monday special at Lil' Dizzys in New Orleans. The beans are simmered all day and you can incorporate smoked sausage, a tender pork chop or Cajun-fried chicken. Plan your trip Flights are available from London, Manchester and Belfast to Louis Armstrong New Orleans International Airport. Throughout Louisiana, there are good public transport options, especially in the cities, although hiring a car at the airport is the easiest option for exploring the whole state. For more information, visit This paid content article was created for Explore Louisiana. It does not necessarily reflect the views of National Geographic, National Geographic Traveller (UK) or their editorial staffs. To subscribe to National Geographic Traveller (UK) click here. (Available in select countries only).
